Vietnamese Chicken Meatball And Noodle Soup

• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 None long red chili pepper, thinly sliced
• 1 bunch fresh cilantro, stems and leaves separated, both finely chopped
• 3 tsp finely grated fresh ginger
• 4 cups chicken stock
• 2 None star anise
• 1 tbsp finely grated palm sugar or brown sugar
• 1 1/2 tbsp light soy sauce
• 2 tbsp fish sauce
• 1 lb ground chicken
• 4 None green onions, chopped
• 4 oz vermicelli noodles
• 1 lb choy sum, gai lan or bok choy, cut into 4-inch lengths
• 1 cup bean sprouts
• None None Fresh mint leaves, to serve

1. Heat oil in large saucepan on medium-high heat. Add garlic, chili pepper, cilantro stems and 2 tsp ginger; cook for 2 mins, or until fragrant. Add stock, star anise, palm sugar, soy sauce, 1 tbsp fish sauce and 3 cups water.
2. For the meatballs, place ground chicken, 2 green onions, handful chopped cilantro leaves, remaining ginger and remaining fish sauce in a large bowl. Season with white pepper and mix well with clean hands. Divide and roll mixture into 20 balls.
3. Increase heat to high. Drop meatballs into stock and cook for 3 mins, or until almost cooked. Add noodles and green vegetables and cook for 2 mins, until noodles and vegetables are tender and meatballs are fully cooked.
4. Divide soup into 4 bowls. Top with bean sprouts, mint leaves and remaining green onions and cilantro leaves.

vegetable oil, garlic, long red chili pepper, fresh cilantro, ginger, chicken stock, anise, sugar, soy sauce, fish sauce, ground chicken, green onions, vermicelli noodles, choy, bean sprouts, mint

Taken from recipes-plus.com/api/v2.0/recipes/36789 (may not work)